4 bacon slices, cooked and chopped
4 skinless chicken breasts
3 Tbls chopped fresh parsley, divided
2 portabellas, chopped in 1 inch squares
4 large shallots, cut in 1 inch cubes
2 tsp minced garlic
1 tsp rosemary
1.5 c red wine
1.5 c chicken broth
4 tsp flour
Preheat oven to 300. Cook bacon in large skillet, drain on paper towels and chop. Sprinkle chicken with salt, pepper and 1 Tbls parsley. Add to the bacon drippings and saute – cooking both sides for about 6 minutes, until cooked through. Put on serving platter and place in oven.
In same skilled add shallots and mushrooms, sprinkle with salt and pepper. Saute approx 4 minutes. Add garlic and rosemary, toss 10 seconds. Add wine, broth, bacon, and 1 Tbls parsley. Bring to a boil and boil for 10 minutes. Stir occasionally.
Put flour in small cup and add 1/4 c of hot broth from skillet. Mix until smooth. Add flour mixture back to sauce. Cook another 3-4 minutes. Pull chicken out of oven, pour sauce over chicken. Sprinkle with remaining parsley. Serve.